 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 medium leeks |
1/4 cup dry sherry or chicken broth |
1 tablespoon butter or margarine |
4 large baking potatoes, peeled and cubed |
4 cups water |
1 tablespoon chicken bouillon granules |
4 garlic cloves, chopped |
1/4 cup butter or margarine, softened |
3 tablespoons half-and-half |
1/4 teaspoon seasoned salt |
Directions:
1. Remove root, tough outer leaves, and green tops from leeks. Cut leeks in half lengthwise; rinse and drain. Chop leeks.
2. Cook sherry and 1 tablespoon butter in a large saucepan over medium-high heat until butter melts; add leek, and sauté 5 minutes. Add potato, 4 cups water, bouillon granules, and garlic. Bring to a boil; reduce heat, and cook 15 to 20 minutes or until potatoes are tender. Drain.
3. Combine potato mixture, 1/4 cup butter, half-and-half, and salt in a large bowl; mash with a potato masher until smooth. .
|
|